1 c. corn meal
1 c. sifted all purpose flour
1/4 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. milk
1/4 c. soft shortening

Sift together corn meal, baking powder, and salt into a bowl. Add egg, milk, and shortening. Beat with a rotary beater until smooth, about one minute. Bake in greased muffin tins. We used paper liners instead. Bake for 20 to 25 minutes in 425 degree oven. Spread with butter. Yummy!